Description

Mushroom Frittata is a quick and flavorful egg dish made with sautéed mushrooms, onions, garlic, and melted cheese baked into fluffy eggs. This easy mushroom frittata recipe is perfect for breakfast, brunch, lunch, or a light dinner, offering a healthy, low-carb meal packed with protein and savory flavor.

Ingredients

8 large eggs
¼ cup milk or cream
1 ½ cups mushrooms, sliced
½ onion, finely chopped
2 garlic cloves, minced
1 tablespoon olive oil or butter
½ cup shredded cheese (cheddar, mozzarella, or parmesan)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh parsley or chives, chopped (optional

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Instructions

Preheat the oven to 375°F (190°C).
In a bowl, whisk together eggs, milk or cream, salt, and black pepper until well combined.
Heat olive oil or butter in an oven-safe skillet over medium heat.
Add the chopped onion and cook for 2–3 minutes until softened.
Stir in the sliced mushrooms and cook until they release their moisture and begin to brown.
Add the minced garlic and cook for about 30 seconds until fragrant.
Spread the mushroom mixture evenly in the skillet.
Pour the egg mixture over the vegetables and gently stir to distribute evenly.
Sprinkle shredded cheese evenly on top.
Cook on the stovetop for 2–3 minutes until the edges begin to set.
Transfer the skillet to the oven and bake for 12–15 minutes until the eggs are fully set and lightly golden.
Remove from the oven and allow the frittata to rest for a few minutes before slicing.
Garnish with fresh herbs if desired and serve warm.

Notes

Cook mushrooms thoroughly before adding eggs to avoid excess moisture.Use an oven-safe skillet such as cast iron for easy stovetop-to-oven cooking.The frittata should be just set in the center to keep it tender.Fresh herbs add brightness and extra flavor.